Porchetta Pecorino & Provolone Broccoli Rabe Mac & Cheese Casserole
- 1 pound of pasta You can use cavatelli, elbows, shells or any other short pasta
- 1 cup of half and half or heavy cream
- 1/3 cup of all purpose flour
- 1 tablespoon of EVOO
- 4 tablespoons of melted butter plus 2 tablespoons additional for topping
- 3 cups of whole milk
- 3/4 pound of Auricchio Provolone cut into small pieces, divided
- 1/4 pound of whole milk sliced mozzarella divided
- 1/2 cup Grated Locatelli Romano divided into thirds
- 1/4 cup of Parmigiano-Reggiano divided into thirds
- 1/2 head of sauteed broccoli rabe prepared as you normally would with garlic, oil and crushed red pepper, drained and cut into small pieces.
- 4-5 large fairly thick cooked porchetta slices, cubed.
- Salt and pepper to taste you may not need any
- Crushed red pepper if desired
- 1 1/2 cup of panko bread crumbs
- Preheat the oven to 350°F. Lightly grease a large casserole or 3-4 quart baking dish and set aside. Combine shredded and grated cheeses in a large bowl and set aside.
- Cook the pasta in salted water one minute shy of al dente. Remove from the water, strain, and place in a large bowl.
- Drizzle pasta with extra virgin olive oil and stir to coat the pasta. Set aside to cool while preparing the cheese sauce. Add the cut broccoli rabe and porchetta cubes to the cooled pasta and stir to fully incorporate.
- Melt the butter in a deep saucepan, dutch oven or stock pot.
- Whisk in the flour over medium heat and continue whisking for about one minute until bubbly and golden.
- Gradually whisk in the milk and half and half (or heavy cream) until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking another 2 minutes.
- Add 1/3 of the all the combined cheeses and whisk until smooth. Add the other 1/3 of combined cheeses and continue whisking until creamy and smooth. The sauce should be nice and thick.
- Stir in the cooled pasta until combined and the pasta is fully coated into the cheese sauce.
- Pour half the mac and cheese into the prepared baking dish. Top with the remaining 1/3 of the combined cheeses and then the remaining mac and cheese. Add salt and pepper to taste.
- In a small bowl, combine the panko crumbs, additional grated Locatelli Romano, melted butter and crushed red pepper, if desired. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.